Tindora Masala (Ivy Gourd in Spiced Tomatoes)
This simple, nostalgic vegetarian ('Sabzi') recipe is as simple to make as it is to relish. One of my favorite childhood recipes as prepared by Ami, this Ivy Gourd in Spiced Tomatoes (Tindora Masala) recipe is a flawless balance of flavor and texture with notes of spicy, tangy, crunchy, juicy and just so yummy. Uniformly sliced circles of Tindora simmered in an aromatic base of onions, ripe tomatoes, freshly minced garlic, and a dusting of chili powder, turmeric, cumin + coriander until tender with a bit of residual crunch. Jazzed up with some signature embellishments, a drizzle of honey + a heaping spoonful of clarified butter-this vegetarian delight can be rustled up and enjoyed anytime-atypical but delicious comfort food carved from precious memories!
Servings: 8
Ingredients
- 1 lb Tindora Ivy Gourd, head and tail cut off, rinsed and sliced into circles
- 4 tbsp Canola oil
- 1 large onion *thinly sliced in food processor
- 2 medium tomatoes *chopped
- 2 tsp freshly minced garlic
- 2 tsp coriander powder *coarsely ground
- 1 tsp cumin powder
- ¾ tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp Kosher salt
For Finishing
- 2 tsp ghee *clarified butter
- 1 tsp honey
- 3 tbsp fresh coriander leaves *chopped
Instructions
- Rinse Tindora, pat dry and slice into circles. Set aside.
- In a large skillet, heat cooking oil on medium high. Add sliced onions and sauté for 15 minutes, mixing as needed, until light golden. Now add minced garlic, mix well and continue to cook for 5-7 minutes until aromatic. Now add ¼ cup water and spices (chili, turmeric, coriander and cumin powders), mix well and cook spices in onion mixture for 3-4 minutes, mixing as needed. Add Kosher salt, mix to combine and now add chopped tomatoes. Mix and continue to cook mixture on medium low heat for 10-12 minutes until oil separates.
- Add sliced Tindey, mix to evenly coat with spice mixture, add ¾ cup water, mix well to combine, cover skillet, turn heat to medium low and cook for 40-45 minutes (stirring occasionally, as needed) until tender and oil separates.
- Uncover skillet, turn heat to medium high, add honey, ghee and freshly chopped coriander leaves, mix to combine and cook for a final 3-4 minutes.
- A perfect vegetarian delight, Tindora Masala in all its delicious glory is now ready to serve with either some Basmati rice and creamy yogurt or Paratha. Enjoy! Nosh Farma'aiye.